Dining Services ~ A Guide To Student Employment

Policies and procedures, page 2 of 2

Training and Student Employee Meetings

Training is a mandatory part of your employment at Dining Services. Upon hire, within the first seven days, you will be scheduled to participate in a one-time orientation. Within your first few weeks of being hired, you will be required to attend basic trainings regarding Safety, Sanitation, and Customer Service, just to name a few. On the job, ongoing training will constantly be provided.

Student employee meetings will be scheduled approximately once a month. These meetings will cover issues pertinent to your employment and are mandatory.

Student Employee Appreciation

Once each semester the dining room that you are employed at will hold a special event just for you, to show you just how important to Dining Services you are. These events take much planning by your management and supervisor staff and are quite spectacular.

Pink Slips

Sometimes situations come up that just can’t be avoided. We do understand this. However, if these situations continue, we will have no choice but to take appropriate action.

Pink slips will be issued if you are sick and don’t find a substitute to cover your shift, even if you call in. The first time you are late, or don’t show up for your shift, no matter the reason, the student supervisor will put a pink slip in to your file. If an additional incident occurs a second time, the student supervisor will again make out a pink slip for your file. At that time, you will meet with the Assistant Manager who may place you on a one-week probation period. Should the incident occur a third time termination will be the result.

Personal Cleanliness

Hair must always be clean and combed. Long hair must be pulled back in a tight braid or bun with no loose ends straying. For all positions with the exception of the checker, hair must be restrained with a hat.

Facial hair will be kept at all times in a groomed manner; no “five o’clock shadow." A beard net must be worn for all positions excluding the checker.

Skin is a number one breeding ground for bacteria. You must bathe daily or more often if the job requires so. Body odor is offensive to co-workers, as well as customers.

Gloves are to be worn by anyone coming into contact with food, serving or handling food, or handling clean dishes. Hands must be washed frequently, anytime there is any chance they have come in contact with any contaminants.

Fingernails should be trimmed and kept clean. Nail polish or artificial (acrylic) nails are not allowed unless disposable gloves are worn at all times.

Uniform shirts MUST always be clean and laundered.

Clean aprons must be worn by runners, pizza cooks, and stir-fry cooks only. Aprons are to be changed frequently when they get soiled.

Aprons are not required for the following positions: Checker, Gourmet To Go server, and Student Supervisor.

Chef jackets must be worn by carvers and are an option for pizza, pasta, and stir-fry cooks.